Taleggio Vero DOP: Produced in the mountains of Val Taleggio, this versatile washed-rind cow's milk cheese is famous for its pungent aroma and delicious flavor. (8 oz.)
Grana Padano DOP: Similar to Parmigiano-Reggiano, this cow's milk cheese is less crumbly and more mild than its longer-aged relative. (8 oz.)
Fiore Sardo DOP: Crafted according to centuries-old traditions, this sheep's milk cheese is firm and rustic, with notes of fruit and burnt caramel. (8 oz.)

Manchego: Made with the raw milk of La Mancha sheep – as Spanish law dictates for authentic Manchego – this smooth, firm cheese is aged for several months, yielding a wonderfully flaky texture and a rich, tangy-sweet flavor with a smooth, nutty finish. (8 oz.)
Idiazabal: A sheep's milk cheese with a compact texture, natural rind and flavors of caramel and bacon. Dry but not crumbly, it pairs well with red wine and cider. (8 oz.)
La Peral: Made from cow's milk and sheep's milk cream in the northern village of Illas, this rare cheese is aged for 60 days in Asturian caves until blue veining begins to develop. Its slightly crumbly texture becomes creamier in the finish. (8 oz.)

Langres: Similar to pungent Époisses, but more subtle and complex, this cheese has a dense, buttery texture and signature top dent that's traditionally filled with Champagne before eating. (6.35 oz.)
Tomme des Pictons: Close in flavor to a classic French Morbier, this sharp, semi-firm cow's milk cheese features a washed rind and decorative ash line through the center. (8 oz.)
Comté: Also known as Gruyere de Comté, this unpasteurized cow's milk cheese is considered one of the finest in the world, with a silky pale-yellow interior that's nutty and milky with subtle herbal notes. (8 oz.)

3 Months of European Cheese Subscription